Punjabi Samosa

Recipe by
Total Time:
1.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Punjabi Samosa, as the name says, is a tasty and traditional snack from Punjab. This highly tempting samosa recipe is larger in size than the usual samosa. 

Don't worry about how to go about preparing this crispy tea-time snack! Just follow this Punjabi samosa recipe for the best result. The outer crust is extremely crunchy as it is deep-fried, while the inner portion delights us with a yummilicious filling. 

Treat your friends and family with this popular Punjabi samosa.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • For the outer cover:
  • 1 cup - all - purpose flour
  • 1 tbsp - oil
  • 1 tbsp - ghee
  • 1/4 tsp - carom seeds/ajwain
  • Water to knead dough
  • For the filling:
  • 2 large - potatoes (boiled, peeled, mashed along with small pieces)
  • 1/2 tsp - cumin
  • 1/2 tsp - ginger crushed
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - garam masala powder
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - coriander powder
  • 1/2 tsp - coriander seeds, roast in dry pan and crush it
  • 1/4 tsp - lemon juice
  • 1/4 tsp - dry mango/amchur powder
  • 1/2 cup - green peas (optional)
  • Coriander leaves - a few, chopped
  • 1 tbsp - oil for sauteing the mixture
  • Oil - 8 tbsp (or more for frying)
  • Salt - to taste

How to Make Punjabi Samosa

  • For the dough: Add oil, ghee, ajwain and salt to the flour and mix to make a crumbled mixture.
  • Then add more water little by little, kneading into soft dough (not too soft).
  • Cover with moist cloth, keep aside for 30 minutes.
  • For the filling:
  • Heat oil in a pan, add cumin seeds followed by ginger.
  • Add the mashed potato, green peas and add all the masala powders.
  • Give a nice toss until well blended.
  • Now add the lemon juice, add the coriander leaves.
  • Let the mixture cool.
  • Shaping and filling:
  • Make a thin 5-inch diameter round with some dough. Like we make chapatti.
  • Cut into two halves.
  • Take one semi-circle one, join the two corners of the straight line to form a cone.
  • Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely.
  • Meanwhile, heat the oil in deep pan or deep fryer.
  • Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.
  • Drain on paper towel.
  • Serve hot with green and tamarind chutneys or tomato ketchup. Recipe courtesy: Dishes from My Kitchen
  • http://www.dishesfrommykitchen.com/